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After you have cut the last juicy scrumptious slice of turkey off of the bones, do not throw away the carcass! There is flavor and a multitude of uses locked in those bones.

Make a delicious Thai Turkey Chowder. To make chowder you must first make a stock. A stock is a highly flavored mixture of bones (except in the case of vegetable stock), aromatic vegetables called mirepoix and herbs and spices. There is no salt in stock. (The natural evaporation of water would concentrate the salt and make the stock too salty)

The slow simmering of the bones makes a stock highly concentrated in rich collagen and gelatin from the connective tissue. Once you have a luxurious stock, you have what I like to call KITCHEN GOLD. There are numerous recipes that use stock and there is nothing like homemade stock.

Long after the Thanksgiving feast, the bounty of the meal will still be enjoyed with this turkey Chowder.

To Make the Stock: Place all of the above ingredients in a large soup pot and add water only to the level of the bones and simmer over medium-low heat for 3 hours. Turn off the heat and allow the stock to steep.